Selenium nanoparticles (Se NPs) have received increasing attention as a new alternative source to other forms of selenium in nutritional dietary supplements; however, the limited stability and pronounced tendency of selenium nanoparticles (Se NPs) to aggregate in aqueous environments have significantly constrained their practical applications. In this study, Poria cocos polysaccharide-modified Se NPs (PCP-Se NPs) were synthesized by the selenite/ascorbic acid chemical reduction method. PCP-Se NPs exhibited a uniformly dispersed spherical morphology with an average particle size of 66.64 ± 0.30 nm, and displayed an amorphous crystal structure. Compared to unmodified Se NPs, the PCP-Se NPs exhibited low Se release (8.83 ± 0.73%) after simulated gastrointestinal digestion, and they had excellent storage stability and salt ion stability. PCP-Se NPs exhibited potent antioxidant activity manifested by the effective scavenging of DDPH and ABTS radicals. PCP-Se NPs were efficiently internalized by RAW264.7 cells and released into the cytoplasm by a lysosomal escape mechanism, thereby effectively reducing intracellular inflammatory factor levels (the levels of MPO, NO, iNOS, TNF-α, IL-1β, and IL-10 in the PCP-Se NPs treatment group were 0.38 ± 0.013-fold, 0.26 ± 0.02-fold, 0.36 ± 0.02-fold, 0.57 ± 0.03-fold, 0.35 ± 0.02-fold, and 2.07 ± 0.16-fold that of the LPS group, respectively), alleviating oxidative stress (the levels of CAT, SOD, GSH, and MDA in the PCP-Se NP-treated group were 2.48 ± 0.02-fold, 1.91 ± 0.11-fold, 3.16 ± 0.28-fold, and 0.46 ± 0.03-fold that of the LPS group, respectively), and maintaining mitochondrial membrane potential stability. This study provides a basis and reference for improving the stability of Se NPs and developing novel selenium-enriched dietary supplements.

Food‐derived bioactive peptides (FBPs) represent a promising class of nutraceuticals for the prevention and management of chronic diseases due to their diverse bioactivities and high biocompatibility; however, their therapeutic potential is severely limited by low oral bioavailability resulting from instability during processing, sensory drawbacks such as bitterness, and extensive gastrointestinal degradation. This review systematically outlines the major bottlenecks hindering the oral delivery of FBPs, including sensitivity to environmental factors (temperature, pH, metal ions) and physiological barriers (enzymatic hydrolysis, mucus layer, and epithelial transport). To overcome these challenges, advanced delivery systems, such as nanoparticles (NPs), nanoemulsions (NEs), liposomes, hydrogels, and composite carriers, have been designed. These engineered systems have demonstrated enhanced bioactivity and targeted delivery in preclinical models of neuroprotection, anti‐inflammatory therapy, metabolic regulation, and cancer treatment, often outperforming free peptides in terms of stability and intestinal absorption. However, establishing quantitative correlations between formulation parameters and in vivo peptide bioavailability remains a critical bottleneck. Future research should focus on rationally designed stimuli‐responsive platforms grounded in intestinal physiology, supported by standardized frameworks for scalable manufacturing and safety evaluation. This work provides a comprehensive framework for advancing FBPs delivery platforms toward functional food and chronic disease management applications.

The unique aroma of ginseng is linked to its recognized mood-enhancing properties. However, the specific aromatic compounds responsible for this effect, as well as the underlying mechanisms across different processed ginseng products, remain unclear. Here, the characteristic pleasant aroma compounds and their potential associations in five preparations—fresh ginseng, white ginseng, Dali ginseng, red ginseng, and black ginseng—were analyzed using flavoromics, bioinformatics, and computational modeling. The aroma evolved from “green” to “roasted-medicinal” notes, with pleasantness peaking in red ginseng, highlighting moderate processing as a key factor. Eight key pleasant aroma compounds were identified (including octanal and β-selinene), which were found to be potentially associated with olfactory- and emotion-related pathways involving IGF1 and OR6A2. Molecular interaction analysis revealed that these compounds may synergistically modulate pleasantness through hydrogen bonding and hydrophobic interactions. Furthermore, aroma harmony proved more decisive than aroma intensity in determining consumer preference, suggesting correlational evidence linking molecular interactions to sensory perception. Dynamic simulations further demonstrated stable interactions between β-selinene, octanal, and IGF1/OR6A2. This research offers new insights into the mood-modulating properties of ginseng aroma and may inform future studies exploring the development of specialized ginseng products for emotional well-being applications.